Cooking for the Boys

Menu Plan Monday - Week of January 17

2011-01-18T11:30:00.000-06:00

Sorry this is a little late! Just forgot to hit publish yesterday!

Here is our menu for the week:

Monday: Chicken Marsala (from America's Test Kitchen cookbook - YUM!), Asparagus

Tuesday: Slow-Cooker Week Night Chili (also from America's Test Kitchen!)

Wednesday: Chicken Fajitas (and again from ATK!)

Thursday: Leftovers

Friday: Chicken Marinara

Saturday: Tacos

Sunday: Pulled Pork Sandwiches

Tasty Tuesday: Bread Machine Focaccia

2011-01-10T22:40:00.001-06:00

You'll either love me or hate me for posting this recipe (AND linking it up to Tasty Tuesday over at Balancing Beauty and Bedlam).

I'm having mixed emotions myself because it is so stinkin' good I want to eat the whole pan.

I found a basic starter recipe on All Recipes and then tweaked it a little based on some other reviews. This is what I came up with - as good as any restaurant focaccia I've ever had!

Oh bless you, dear bread machine.

Bread Machine Focaccia

Ingredients
1 cup warm water

2 tablespoons olive oil (plus 2 tablespoons for later)

1/2 teaspoon salt

1 teaspoon garlic powder
1 teaspoon Italian seasoning

2 teaspoons dried rosemary (plus 1 teaspoon for later)

3 cups bread flour

1 1/2 teaspoons active dry yeast
Kosher salt, for sprinkling

Directions
Put water, 2 Tbsp olive oil, salt, garlic powder, Italian seasoning, 2 tsp rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. I did mine in the exact order listed, making a well in the flour for the yeast.

Select dough cycle; press start.

Remove dough from bread machine when cycle is complete. Pat dough into a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 Tbsp olive oil and sprinkle with kosher salt and remaining 1 tsp rosemary.

Preheat oven to 400 degrees. Cover foccacia with plastic wrap while oven preheats.

Bake in preheated oven for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes before serving.

This bread is delicious as is, but could also be dipped in a mixture of olive oil and balsamic vinegar. We had it with spaghetti last night!

Enjoy and be blessed!

Today I'm linking up with...

Menu Plan Monday - Week of January 10

2011-01-10T11:20:00.000-06:00

It's Monday and I'm linking up to Menu Plan Monday over at I'm an Organizing Junke!

I did some freezer cooking and baking this past weekend and I am excited about how it will help the rest of the month! I will share recipes after we try them - they were all new recipes!

But we are also snowed in so if I run out of anything, this menu may have to change! Flexible is the key word this week! And we do have leftovers to use up!

But here is the plan for now...

Monday: Spaghetti, Fresh Homemade Bread, Green Beans

Tuesday: Homemade Pizza

Wednesday: Grilled Cheese, Soup (still deciding what kind - potato? tomato?)

Thursday: Steak, Baked Potatoes

Friday: Sesame Chicken, Fried Rice (Sesame Chicken was one of my freezer recipes!)

Saturday: Hamburgers, Oven Fries

Sunday: Chicken Marsala, Asparagus

My First Offical Menu Plan Monday!

2011-01-03T12:20:00.002-06:00

I'm an off-and-on menu-planner, but this is the year to be ON all year!

And to stay accountable, I'm joining in with I'm an Organizing Junkie's Menu Plan Monday Link-up each week! I actually have all of January planned out, but I'll just post it a week at a time!

Be warned - we are not super-adventerous eaters, but I am trying to expand our food horizons in 2011!

Here is the menu for the week of January 3rd!

Monday: Bacon-Wrapped Pork Chops, Oven Fries, Corn

Tuesday: Crispy Oven-Fried Chicken, Applesauce, Corn

Wednesday: Chicken Tacos (crockpot)

Thursday: Twice Baked Potatoes, Green Beans

Friday: Honey-Glazed Chicken Stir Fry, Rice

Saturday: Chicken Quesadillas (with leftover Chicken Taco meat!), Oranges

Sunday: Crockpot Ham, Baked Potatoes, Carrots

What's for dinner at your house this week?

Back to Planning: What's For Dinner in October?

2010-10-03T00:09:00.003-05:00

Ok, time to get serious about planning ahead again!

Here's what we're planning for dinner this month!

Brinner
Homemade Pizza
Chicken Marinara
Steak Kabobs
Chicken Veggie Pasta
Twice Baked Potatoes

Chicken Tortilla Soup
Steak with Mushrooms
Chicken and Fried Rice (looking for a good homemade recipe!)

BBQs (aka Sloppy Joes)
Chicken Chili
Burgers and Oven Fries
French Dip
Glazed Ham Steak
Joanie's Chili
Cornflake Chicken
Apple-Stuffed Chicken Breasts

Any recipes we need to try next month? Please share!

Texas Caviar

2010-04-03T16:31:00.002-05:00

So I have been without meat, dairy, and any kind of sweetner for the past 21 days, so I've had to get creative in what I eat - think vegan only stricter (not a diet, a fast leading up to Easter).

I would love to share some recipes that got me through these past three weeks, starting with my greatest discovery...

Texas Caviar.

Just so you know, I have always hated beans and peas of any kind - except plain old green beans. So I was a little skeptical about trying this dip.

I was SO pleasantly surprised. It is easy, yummy, and filling - what more could you want?

There are a lot of variations out there, but this is the Texas Caviar I enjoyed! Hope you do too!

Texas Caviar

Ingredients
1 can black-eyed peas, drained and rinsed
1 can whole-kernel corn, drained
1 can Rotel, Mexican style
3 ribs celery, chopped
Cayenne pepper and black pepper, to taste

Directions
Mix all ingredients in a large bowl. Cover and refrigerate at least an hour to combine the flavors. Serve with tortilla chips or crackers.

Something new is coming...

2010-03-01T00:24:00.002-06:00

Some very different kinds of recipes will be coming your way soon...

Things are about to change in less than two weeks...

But until then, stay tuned for chicken noodle soup, deer steaks and more yum!!!

Cranberry Chicken - A Freezer Favorite

2010-02-03T16:48:00.003-06:00

I don't need to say much about this dish, except don't count it out before you try it!

I have made this freezer meal for many new mommies and I am ALWAYS asked for the recipe.

This recipe comes from the fabulous freezer cookbook "Don't Panic: Dinner's in the Freezer." What a wonderful resource! Worth the money and the time it saves you in meal prep!

Cranberry Chicken

Ingredients
4 boneless, skinless chicken breasts
1 can (15 oz.) whole berry cranberry sauce
8 oz catalina or russian dressing
1 packet of dry onion soup mix

Directions
Put chicken breasts in a gallon freezer bag.

Mix all other ingredients and pour over the chicken in the bag. Freeze bag flat in the freezer.

When you're ready to have it for dinner, pull it out of the freezer and thaw completely in the refrigerator overnight.

Pour all contents of the bag into a greased baking dish and bake uncovered at 350 degrees for 1-1 1/2 hours.

I like to serve this with rice - delicious and easy!

A Few Successes this Month

2010-02-01T20:29:00.003-06:00

Wow - January just flew by! Sorry for the lack of posts this month!

I have to pass along to two fabulous recipes we made this past month though.

#1 - A fabulous recipe for brisket from The Pioneer Woman. Stephen and I both loved how flavorful this meat turned out. It would be great for a large gathering or to keep leftovers in the freezer.

#2 - A moist turkey breast made in the crockpot from the Crockpot Lady. Even Little J gobbled down bite after bit of this delicious meal. I threw some carrots in the crockpot as well and they were wonderful!

Two great meals that required very little work and were fabulous! Give them a try soon!

Bread Machine Week: Honey Oat Bread

2010-01-07T15:10:00.000-06:00

This recipe almost turned into a fail, but not because of the recipe.

An hour into the cycle, my son hit the start/stop button, which is a BIG no-no with my bread machine. I started to freak out.

But my hubby calmed me down and I realized I could finish it off myself - just let it rise once, kneaded the dough one more time, let it rise again and baked it in the oven.

Turned out FABULOUS! My favorite bread I've made so far - maybe ever!

Very soft, a little sweet, and I have to admit - I like the shape of oven-baked bread better than the machine. But I still love the convenience of the machine!

You have to give this recipe a shot!

Honey Oat Bread

Ingredients
1 cup water
1/4 cup honey
2 tablespoons vegetable oil or canola oil
3 cups white bread flour
1/2 cup oatmeal, uncooked
1 teaspoon salt
2 teaspoons active dry yeast

Directions
Combine ingredients in breadmaker per your manufacturer's instructions.

NOTE: Cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ. (from Recipezaar user)

Because of my little interruption, I ended up baking mine at 350 degrees for 30 minutes and it was perfect!

Bread Machine Week: FAIL #1

2010-01-06T15:20:00.001-06:00

After the Italian Herb Bread, I tried a Honey Grain Bread from the bread machine cookbook under the Whole Wheat category. Sounded good.

Turned out bad - hard, strange-looking and dry.

Oh well - on to the next recipe...

Bread Machine Week: Italian Herb Bread

2010-01-05T20:00:00.004-06:00

**For those of you wondering, we have an Oster 2 lb. EXPRESSBAKE Breadmaker that we got as a wedding present 6 1/2 years ago. Never tried anything else, but works pretty well!**

Here is the first recipe I made to kick off Bread Machine Week!

It was under the French bread category in my bread machine cookbook.

The bread came out very tasty - nice crust, soft inside and great flavor! I am saving it for our spaghetti dinner on Thursday! I think it would be excellent for sandwiches as well.

The only change I made to this recipe was omitting the Parmesan cheese since I am not a fan. Let me know if you make it with the cheese!

Italian Herb Bread

Ingredients
1 1/4 cups water
1 1/2 Tbsp vegetable or olive oil
1 tsp salt
3 1/2 cups bread flour
2 tsp sugar
1 Tbsp dried parsley
1/4 cup grated Parmesan cheese
2 tsp dried onion flakes
1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp active dry yeast

Directions
Measure and add liquid ingredients to the bread pan.

Measure and add dry ingredients (except yeast) to the bread pan.

Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.

Snap the baking pan into the breadmaker and close the lid.

Select "French" setting, choose crust color and start!

Bread Machine Week!

2010-01-04T14:06:00.003-06:00

I got my bread machine out this weekend to make fabulous breadsticks.

And now that it is out, I am going to put it to work.

So I have declared this week "Bread Machine Week!" And with our frigid weather, the wonderful scent of baking bread is the perfect thing to be stuck inside with!

I have one loaf in the machine now. I plan to do another tonight. And so on and so on.

I will post the successful recipes as I go! Won't you share your best ones as well? Please?!

Heavenly Soft Breadsticks

2010-01-03T16:43:00.002-06:00

Chicken Marinara was on the menu last night and nothing goes better with that than breadsticks. So I went on a search for easy, soft breadsticks. And Recipezaar delivered again.

I used my bread machine to make the dough and subbed all-purpose flour for the bread flour and they were perfect! Very soft and delicious!

I would love to try these as dessert breadsticks with cinnamon sugar on top!

Quick Soft Breadsticks

Ingredients
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast

Directions
Make dough using your favorite method- bread machine, mixer or by hand.

Roll out into a 10x12 inch rectangle.

Cut into strips about 3/4 inch wide. (I would also cut them in half as they ended up very long.)

Give each strip a twist and place on a greased cookie sheet.

Let rise for at least 20 minutes or more if you have time.

Bake at 375 for 10-15 minutes.

Brush with butter and sprinkle with garlic salt and Parmesan cheese.

What's for Dinner in January?

2010-01-01T21:06:00.002-06:00

I actually have my monthly menu figured out on the first day of the month!

Nothing too exciting, but here's what we're having for dinner this month...

Broiled Salmon
Chicken Marinara
French Dip
Pan-Seared Oven-Roasted Pork Chops
Spaghetti
Chicken Chili
Steak Soft Tacos
Pizza Pockets
Twice Baked Potatoes
Honey-Glazed Chicken Stir Fry
Steak - mmm, Steak
Chicken Tacos
Ham
Joanie's Chili
Chipotle Chicken Citrus Salad
Garlic Brisket
Lasagna
Cornflake Chicken
Brinner - Breakfast for dinner, that is
Homemade Pizza
Apple-Stuffed Chicken Breasts

What's on your menu?

Our Christmas Treat Plates and a Recipe

2009-12-17T14:21:00.003-06:00

Just thought I would give you a round-up of what we are putting on plates for our neighbors this year! Last year was the first time I did this and our neighbors were surprised and happy to get the treats! I loved it! So we're doing it again!

Last year's plates included...

PW's Spicy Molasses Cookies

PW's Chocolate Candy Cane Cookies

Mindee's Chocolate Coconut Candy

Mindee's Monster Cookies (because I had these coming out of my ears!)

I was a little less ambitious this year on account of doing homemade gifts for almost everyone, but these are all still yummy!

Our plates this year will include...

Lemon Cake Mix Cookies

Chocolate-Dipped Ritz Peanut Butter Sandwiches (one of my all-time faves!) - no recipe required - just dip them in chocolate almond bark!

Rolo Cake Mix Cookies

And since I have seen the Rolo Cake Mix Cookie recipe ALL OVER the internet and can't decide where it originated from, I will just post the recipe here for your enjoyment!

Rolo Cake Mix Cookies

Ingredients
1 box Devil's food cake mix
2 eggs
1/3 cup oil
30 individual Rolo candies (more or less depending on the size of your cookies)

Directions
Mix the first three ingredients together and then roll into little balls with 1 rolo inside each ball (fairly small so there is lots of rolo per cookie!). Bake at 350 degrees for 9 minutes. Makes about 30 cookies.

Potluck Survival Guide

2009-12-15T15:15:00.000-06:00

This is a Mama Buzz review. The product was provided by:

Five Star Publications for this review.

Potluck Survival Guide by Cherie Kimmons

Price: $18.96, regularly $24.95 - go here to order!

I love cookbooks.

No, I really LOVE cookbooks.

I know I can find millions of recipes online and I do use the internet quite often to find them, but there is nothing quite like looking through a cookbook.

I was thrilled to get this cookbook - really so much more than a cookbook - to review!

Potluck Survival Guide: Care and Feeding of the Athletic Supporter by Cherie Kimmons is a manual for feeding large groups of people - athletes, adults, kids, anyone! The book is full of tried and true recipes and tips for hosting any gathering - even feeding the kids at the ballpark after a game!

Now, my children are not old enough to be involved in organized sports yet, but this book actually makes me excited for the day I have a team dinner at our house or organize the band potluck.

I could make a whole post on the yummy recipes in the Potluck Survival Guide, but I will just name a few that peaked my interest:

*Nana's Garlic Brisket
*Flank Steak Pinwheels
*Chicken Paella
*Fried Bread
*Nutty Cereal Snack
*Apple Pockets

Now, an experienced soccer mom might say that the ideas in this book aren't anything new - but that's not the point. For someone like me who is new to this style of cooking for the masses, this is EXACTLY the book I need.

I love the suggestions for food bar ideas - Baked Potato, Chili, Waffle, Sundae, etc. - as well as buffet tips and guidelines for feeding athletes. There are basic recipes with lots of listed variations and helpful notes on every recipe page.

One of the most useful sections to me is the "Numbers Game" - a guide for calculating the amount food based on the amount of people! How many times have I tried to figure that out, only to be WAY off in one direction or the other?!

The only downfall to this book for me is the lack of food pictures. I really enjoy seeing a picture of what I am making, and while this book is very colorful and well illustrated, it does not include pictures of the recipes.

Other than that, I find the Potluck Survival Guide to be a very useful tool for any large event involving food! I cannot wait for the next church or MOPS potluck to try something out! Maybe even over Christmas with my family!

Thank you to Ms. Kimmons and Five Star Publications for including me in this review tour!

Homemade Granola

2009-12-09T00:05:00.003-06:00

This is such a yummy snack to have around when I need to nibble. It also tastes great with milk!

I had never attempted homemade granola before this, but I found a recipe that sounded good, tweaked it to fit my tastes, and I've stuck with it ever since! It is so easy!

Homemade granola is great because you can totally customize it for your own family AND you know exactly what is going in it! What would you put in yours?

Homemade Granola

Ingredients
6 cups oats
3 cups whole wheat flour
1 Tbsp salt
1 cup olive oil
1 cup honey (or maple syrup)
-add nuts, coconut, cinnamon, vanilla to taste if you choose - I always add sunflower seeds, but next batch will have some pecans and vanilla I think!

Directions
Place on a baking sheet and cook for 50 minutes at 250 degrees, stirring the granola four times while cooking.

Cool, then add any dried fruit that you want. I really enjoy dried pineapple and craisins.

Store in a large zip lock bag or small snack size portion bags.

Gifts from the Kitchen

2009-12-01T14:20:00.003-06:00

Wow! We are back from a long Thanksgiving vacation and it it time I get back on track here!

I have tons of recipes lined up to post - just need to put the finishing touches on, so watch out! Thanks for your patience!

But for now, I wanted to share with you some homemade edible presents I plan on making this year!

Holiday Cookies in a Jar

Chai Tea Mix in a Jar

Peppermint Popcorn

Cranberry Hootycreeks (love this name!)

Peppermint Stick Cocoa

Do you have a favorite gift in a jar? Please pass it along!

Happy Birthday Sesame Street: Elmo Cupcakes

2009-11-10T15:04:00.005-06:00

I've seen Elmo cupcakes ideas all over the internet and they are the perfect treat for a special Sesame Street day - the start of the 40th season!

There are so many variations out there, so I pulled ideas from many of them when making these.

You can make any variety of cupcake you choose - I just happened to have an extra white cake mix on hand, but I think the Funfetti would have been even better!

Here is what we started with...

I used:

Wilton Ready-to-Decorate Red Icing (fabulous!)
Regular-sized marshmallows
Chocolate-covered apricots (looked just like an orange nose so I couldn't pass it up, but in hindsight, I could have done orange peanut M & Ms)
Chocolate chips

And I had a "helper."

For Elmo's fur, I used the star tip with the icing and made it look "fuzzy."

For his eyes, we cut marshmallows in half and my helper put them on.

And the noses were the chocolate-covered apricots but save yourself a few dollars and go with the peanut M & Ms.

At this point, I had blank eyes that need some pupils...

One site had suggested using food decorating markers to draw them on but I was not pleased with this outcome...

So I went with chocolate chips. Just a dab of icing (preferably white) on the marshmallow and those chocolate chips stuck right in place. I did try turning them over to have the flat side up, but they did not stick as well.

And there you go! You could always add a mouth with some black icing but I think this effect is just as good - plus, that takes more work!

Chocolate! Chocolate! Chocolate! Bundt Cake with Chocolate Glaze

2009-11-09T10:52:00.003-06:00

Can you tell by the title that this is for chocolate lovers only?

A very good friend gave me one of her extra bundt pans this weekend – that’s right, I didn’t have my own before – and I was able to use it right away!

Another of my dear friends celebrated her birthday this weekend and her thoughtful husband asked if I would make a cake to bring to our small group for her. I inquired about the type of cake she would prefer and his response was “Chocolate.”

That left it pretty wide open so off I went to the internet and my good friend Recipezaar to find the perfect chocolate cake recipe to share. And to use the bundt cake pan, of course.

And this is what I came across.

SO happy I did. It was enjoyed by all. With some vanilla ice cream on the side.

This cake is quite simple to make – very common ingredients and no fancy equipment necessary!

And the bundt cake shape and drizzled glaze makes it look gorgeous.

But what chocolate isn’t gorgeous, right?!

So go share the chocolate love. And ONLY make this when you plan to share – it is addictive!

Chocolate! Chocolate! Chocolate! Bundt Cake with Chocolate Glaze

Ingredients

Cake
1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract

Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons hot water

Directions

Cake:
Preheat oven to 350°. Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended. Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan. When completely cool, drizzle cake with Chocolate Glaze.

Chocolate Glaze:
Combine all ingredients in bowl. Mix with spoon until smooth. Drizzle immediately on cooled cake.

Serve cake with a scoop or two of vanilla ice cream.

Chipotle Chicken Citrus Salad

2009-10-28T13:05:00.003-05:00

I am not being reimbursed by Mrs. Dash for this post in any way. Just love their stuff!

With heart disease in both of our families as I have mentioned before, I do try to find low sodium things when possible.

When looking through the seasoning and spices aisle, I discovered that Mrs. Dash had come out with several seasonings with a variety of tastes. So I bought a bunch!

There are grilling spices, Garlic Herb, Carribbean Citrus and Fiesta Lime to name a few. But my favorite so far is the Southwest Chipotle Seasoning Blend. It is spicy, but used in the recipe below, it is just perfect!

We have started grilling up a bunch of chicken breasts as done in this recipe, slicing them and freezing them to have on hand for salads.

The recipe below is yummy, but you can use the chicken however you want in a salad. I like mine as a chicken taco salad - with spinach, tortilla chips and taco sauce. Stephen loves his with spinach, shredded cheese, black olives and ranch dressing.

Try this recipe, then try your own twist!

Chipotle Chicken Citrus Salad

Ingredients
4 4 oz. boneless, skinless chicken breasts
1 Tbsp. olive oil
2 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend
11 oz. can Mandarin oranges (in light syrup), drained
1 cup red seedless grapes
1 bunch Romaine lettuce (torn)
5 Tbsp. prepared fat free honey mustard salad dressing
1 Tbsp. slivered almonds

Directions

Brush chicken breasts with olive oil, sprinkle with Mrs. Dash® Southwest Chipotle Seasoning Blend.

Heat grill, place chicken on grill and cook 4 minutes per side, basting when turned. Chicken is cooked when juices run clear.

Meanwhile, add mandarin oranges and grapes to lettuce, and toss with salad dressing.

When chicken has cooled, cut in 1/2 inch strips.

Place grilled chicken on top of lettuce, sprinkle with slivered almonds.

Short Order Home Fries

2009-10-27T20:34:00.003-05:00

WARNING: This is not a healthy recipe in any way, shape or form.

WARNING: These are so delicious, you will want to eat the whole batch.

I am a big fan of meat and potatoes for breakfast. And by that, I mean bacon...mmm, bacon...sausage, and hashbrowns.

However, I have never been successful at making good hashbrowns, or home fries, at home.

Until Cook's Country (a division of America's Test Kitchen) entered my life. When watching the show one afternoon on PBS, they were making diner-style breakfast foods - omelets, home fries, etc.

The Home Fries are what caught my eye and I had to make them.

And this is where I had my revelation: the kind of potato you use makes a HUGE difference.

So I bought some Yukon Gold potatoes and got to work.

All I can say is crisp, flavorful, magnificent home fries were the result. And I once again am in awe of America's Test Kitchen.

Give these a shot for breakfast and you will not be sorry.

Short Order Home Fries

Ingredients
1 1/2 pounds Yukon Gold potatoes (4 medium), scrubbed and cut into 3/4-inch pieces
4 tablespoons unsalted butter
1 onion , chopped fine
1/2 teaspoon garlic salt
1/2 teaspoon table salt
Ground black pepper

Directions
Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.

Another Coffee House Knock-Off

2009-10-19T00:47:00.003-05:00

Have you tried a Caramel Apple Spice from Starbucks yet?

So yummy!

But if you haven't, don't go buy one.

"WHAT?" you ask. "You just said it was so yummy!"

It is. I'm just saying - you can make it at home.

And you can serve it to all of your friends and impress the heck out of them.

And by the way, it's so easy.

Thank you Recipezaar!

This makes a big old batch, but it is easily halved or doubled as needed.

Slow Cooker Hot Caramel Apple Cider
16 servings

Ingredients
1/2 gallon apple cider
1/2 cup brown sugar, packed
1 1/2 teaspoons cider vinegar
1 teaspoon vanilla
4 cinnamon sticks
6 whole cloves
1 orange, sliced

Garnish
1/3 cup caramel ice cream topping

Directions

Combine all ingredients except topping in a slow cooker.

Cover and cook on low setting 5-6 hours.

Serve in mugs, drizzling a teaspoonful of topping into each mug.

Told you it was easy.

I also like to add some whipped cream on top and drizzle a little more caramel on that. That is really what makes it special.

Stick some in the crock pot today, fill your house with fabulous smells and enjoy!

Have some cake mix to use?

2009-10-15T14:19:00.003-05:00

I love Mommy's Kitchen but haven't had much time to explore it lately. A good friend told me about a very special section of her site called "Cake Mix Creations." So I had to go check it out.

Do you know what I found?

Eleven different recipes using cake mix! And not just to make a cake!

I think that is brilliant, so I had just had to pass it along!

I have made the Pumpkin Crunch before and it is fabulous! So much easier than a pie and so delicious!

Let me know if you try any of these and how they work out!

Do you have any cake mix creations of your own? Would love to hear them!

Banana Crumb Muffins

2009-10-09T17:06:00.002-05:00

I had some bananas that were at the perfect ripeness for banana bread...but I wanted something a little different.

So off to allrecipes.com I went to find a banana muffin recipe - and I came across this!

I have always been a big fan of streusel topping on baked goods - coffee cake, muffins, etc. - so it's no surprise these sounded delicious to me.

And they are! Or else I wouldn't be posting it here!

The original recipe calls for 1/3 melted butter and claims it will only yield 10 muffins. A few of the reviews suggested substituting 1/3 vegetable oil and ending up with 12 muffins. I didn't have enough butter so I gave it a shot - and they came out perfect! No need to try the butter for me!

Banana Crumb Muffins

Muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup vegetable oil

Streusel Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pumpkin Turkey Chili

2009-10-02T16:50:00.004-05:00

I get a daily recipe in my inbox from allrecipes.com and this was the recipe yesterday. I was intrigued, loving all things pumpkin of course.

Looking at the recipe, I realized I had most of the ingredients on hand but not exactly. So I made it my own! A few tweaks here and there and I was VERY happy with the result.

This dish just screams of fall and that is perfect for me. Plus, it was super easy and very filling. Great for a cold, snuggly, lazy day - like yesterday was for us!

Stephen tried a bite and thought it wasn't bad. I ate it for dinner and will gladly eat the leftovers! Honestly, I loved it!

Pumpkin Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 pound ground turkey
2 10-oz cans Rotel Mild tomatoes with green chiles
1 15-oz can pureed pumpkin
1 1/2 tablespoons chili powder
1/4-1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1 dash salt
1-2 cups frozen corn

Directions

Heat the oil in a large skillet over medium heat, and saute the onion and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, cumin, pepper, and salt. Stir in the frozen corn. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese, sour cream, Fritos, etc.

You could add in a 1/2 cup a yellow or red peppers with the onion and garlic - I didn't have any in the house so I skipped it. If I had them, I would have thrown them in too!

Next time, I may also add a little chicken broth to thin the chili out. I like the chili thick, but this is an option to suit your tastes!

Low-Sodium Substitute for Dry Onion Soup Mix

2009-09-30T13:24:00.003-05:00

As I have mentioned before, heart disease and high blood pressure run in both of our families, so I appreciate low sodium alternatives when I find them.

We have several recipes we enjoy that use dry onion soup mix (French Dip, Cranberry Chicken, etc.) but WHOA does that have a lot of sodium!

So this recipe that I found on Recipezaar made me very happy.

The recipe is the equivalent to one envelope of dry onion soup mix and can be substituted in any recipe that calls for it!

Low-Sodium Dry Onion Soup Mix

Ingredients

1/4 cup dried onion flakes
2 tablespoons low-sodium or sodium-free beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper

Directions

Stir together. Use as a substitute for 1 envelope onion soup mix.

Crispy Oven-Fried Chicken

2009-09-23T13:40:00.000-05:00

This is one of my favorite ways to make chicken - and it came from a heart-healthy magazine!

I used to try recipe after recipe for oven fried chicken looking for that perfect crispy exterior - I have I mentioned I love fried chicken? - but I had very little luck.

When we tried this one, I was very happy with the results and it is now on our menu every month!

I use boneless skinless chicken breasts and cut them into strips to make our own homemade chicken tenders! It's a hit with the whole family, especially with dipping sauces...Jeremiah-ketchup, me-honey, Stephen-marinara!

Crispy Oven-Fried Chicken

Ingredients
Vegetable oil spray
4 cups wheat-flake or cornflake cereal, lightly crushed
1 medium garlic clove, crushed (optional)
1 teaspoon ground ginger, or to taste
1 teaspoon paprika
1/4 teaspoon salt (optional)
Pepper to taste
6 pieces skinless chicken with bone (about 2 1/4 pounds), all visible fat discarded
Vegetable oil spray, butter-flavored or original

Directions
Preheat the oven to 350°F. Lightly spray a baking sheet with vegetable oil spray.

In a pie pan or on a piece of aluminum foil, stir together the cereal and garlic.

In a small bowl, combine the ginger, paprika, salt if using, and pepper. Sprinkle the seasonings on both sides of each piece of chicken.

Roll the chicken in the cereal crumbs to coat. Lightly spray the chicken on all sides with vegetable oil spray and put on the prepared baking sheet.

Bake for 45 to 60 minutes, or until the chicken is golden brown, tender and no longer pink in the center. (Timing will vary according to the thickness of the chicken pieces.)

Top Secret Brownies

2009-09-22T06:00:00.000-05:00

Before you read this recipe, let me tell you that my son ASKED for these for lunch today and I sent two containers of these to his church class and most of them were gone - eaten by a bunch of three-year-olds!

One more disclaimer - a friend of mine tried them and did NOT like them. I, however, DO like them. I promise.

How's that for a lead up?

These are yet another attempt to get more veggies into my son's diet. And it works. Deceptively Delicious strikes again!

Yes, DD recipes take some prep work but again - totally worth it to know he's getting some good stuff!

If you have a chocolate lover in your house like my Big J then give these a try! He is thrilled to have brownies for snack!

Deceptively Delicious Brownies

Ingredients

Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions
Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame.

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants that help your kids' eyes stay healthy. - Note from the cookbook

Baked Chicken Parmesan

2009-09-21T08:37:00.003-05:00

I made this recipe from the American Heart Association Cookbook for friends the other day and they loved it!

Now, I don't eat cheese, so I can't tell you how it was but Stephen was a fan as well! And he will always recommend some marinara with Chicken Parmesan :)

Proof that healthy food can be yummy!

I was also able to flash freeze the cooked chicken (laid out on a baking sheet in the freezer until frozen, then put in a freezer bag so they don't stick together) and it reheated very well. I love discovering more freezer meals!

Baked Chicken Parmesan

Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 Tbsp grated Parmesan cheese
1 1/2 tablespoons finely snipped fresh parsley
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
6 Boneless chicken breast halves (approximately 4 ounces each), skinned, all visible fat removed
Vegetable oil spray

Directions

Preheat oven to 450F. Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size. Place rack onto baking sheet. Set aside.

Place bread in a blender or the work bowl of a food processor. Process into fine crumbs. Pour crumbs into a shallow bowl. Add garlic powder, paprika, cheese, parsley and thyme. Stir to mix well.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess and then dip into crumbs.

Place chicken on prepared rack. Spray each breast with vegetable oil spray.

Bake 15 minutes; turn chicken over and bake 10 minutes more or until done.

In Honor of Game Day: The Taco Ring Repost

2009-09-19T00:18:00.003-05:00

Yes, I am reposting a recipe.

But this repost is in honor of a big game in Husker Nation today. Lots of people will be watching the Big Red take on the Hokies this afternoon so I think somebody needs to make this.

And invite me over to eat it.

Christian, this one's for you. Tell your mom thanks again for introducing us to this.

And I'll gladly take you on again to see who can eat more of this any day :)

Go Huskers!

The Taco Ring

Unroll both cans of dough; separate into 16 triangles. Arrange triangles on a pizza stone or greased cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving a round opening in center. On a pizza stone, this could make an inner and outer ring. You may also make two rows on a cookie sheet instead (tips still overlapping). Lightly press short sides of dough to flatten slightly.

Evenly distribute the taco meat along the widest part tips of the dough. If desired, sprinkle shredded cheese over the meat (cheese may also be served on the side after baking instead). Pull end points of triangles over filling and tuck under dough to form ring(Filling will be somewhat visible).

Bake according to package directions (11-13 minutes). Cut into 16 pieces and serve with taco fixings on the side.

Serves 2-4 people as a meal or more as an appetizer/snack.

Loser Fish Tacos

2009-09-18T13:34:00.003-05:00

So every once in a while, I feel the need to throw in a recipe I like even though this site is called "Cooking for the Boys."

I adapted this recipe from one of the Biggest Loser cookbooks - hence the name - and I was pleasantly surprised.

For the record, I like fish. My husband does not. So I had that going for me when we tried this.

The original recipe was too spicy for both of us so I put a range on the seasoning so you can decide how spicy to make it.

Try this and you can be a loser too! In a good way, of course.

Loser Fish Tacos

Ingredients

Soft or hard shell tacos
1 pound Alaskan Pollack (mahimahi or monkfish are great too), cut into 1” pieces
1-2 Tbsp salt-free Mexican seasoning (like Mrs. Dash Southwest Chipotle)
Salt, to taste
Olive oil spray
Toppings: lettuce, tomatoes, olives, cheese, etc.
½ cup fresh pico de gallo or fresh salsa (refrigerated, not jarred), drained if watery
2 Tbsp chopped fresh cilantro, or more to taste

Directions

Season the fish evenly with the seasoning and salt.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is slightly browned.

Meanwhile, microwave the stack of tortillas in a damp paper towel or lint-free dish towel on low until warmed, 15 to 30 seconds or heat hard shell tacos in the oven until crispy.

Divide the fish evenly among the tortillas, placing it in a strip down the center. Top with the preferred toppings, then the salsa. Sprinkle with the cilantro, fold the tortillas to form tacos, and serve.

Apple Snack Squares

2009-09-17T09:42:00.003-05:00

I just realized I've had apples coming out of my ears for almost a week now and I haven't made these yet!!! Are you kidding me? What was I thinking?

Mindee posted this recipe last year and I made them right away. And ate them right away.

Now it's your turn. I'm going to the store for butterscotch chips.

Apple Snack Squares

Ingredients
2 cups

sugar
2 eggs
3/4 cup vegetable oil
2 1/2 cups self-rising flour*
1 tsp ground cinnamon
2 large tart apples; peeled and diced.
1 cup chopped walnuts or pecans (optional - but recommended!)
1 cup butterscotch chips

Directions

In a bowl, combine sugar, eggs and oil; mix well. Stir in flour and cinnamon (batter will be thick). Stir in apples and nuts. Spread into a greased 9x13 inch pan. Sprinkle with chips. Bake at 350 degrees for 35-40 minutes or until golden and a toothpick inserted near the center comes out clean. Cool before cutting. Makes about 2 dozen.

*If you don’t have self-rising flour on hand and hate to go to the grocery store as much as I do, you can use this substitution:
For each cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp of salt in a measuring cup. Add all-purpose flour to equal one cup.

Apple Butter

2009-09-14T23:20:00.003-05:00

Last year, I discovered a new fall favorite when I tried Mindee's marvelous Apple Butter recipe. I froze a bunch and have been eating it - and loving it - ever since.

Well, now Joshua loves it too and I have a lot of apples to use. So I thought, let's try another Apple Butter recipe!

Mindee's recipe starts with applesauce and this time around I wanted a recipe that goes from apples to apple butter. And my friend Annie was kind enough to share this one, about which I have heard rave reviews.

Now, this is in the slow cooker right now so I can't tell you how I like it yet, but if smell is any indication, I'm going to LOVE it!

The recipe calls for 4 cups of sugar, and being the great planner that I am, I only had 3 cups of white sugar on hand. So I used 1 cup of brown sugar as well - hope I didn't mess it up! We'll see!

Now, for your enjoyment...

Apple Butter
Makes approximately 4 pints

Ingredients
5 1/2 lbs apples, peeled and finely chopped (I use 3-4 different types of apples)
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
1. Place apples in a large bowl.
2. Combine sugar, cinnamon, cloves and salt.
3. Pour over apples and mix well.
4. Place in crock pot, cover and cook on high for 1 hour.
5. Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
6. Stir occasionally.
7. Uncover and cook on low for 1 hour longer.
8. If desired, whisk until smooth.
9. Spoon into freezer containers, leaving 1/2-inch head space.
10. Cover and freeze.

Applesauce - Slow-Cooker Style

2009-09-13T06:00:00.000-05:00

As you might have read on my other blog, we have a LOT of apples to use right now so I may be posting several apple recipes in the near future.

Including this one.

This is an incredibly easy way to make applesauce and it is very yummy. It is another great recipe shared by the Crockpot Lady - so thankful for her!

This applesauce tastes especially good when warm but is delicious cold as well.

I am trying another recipe tonight and I'll keep you posted on how that one turns out!

Crockpot Applesauce

Ingredients
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup water

Directions
I used a 4 quart crockpot for the applesauce.

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (imitation or real - either works), and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. 4 hours was long enough with my slow cooker, but it will vary between appliances.
Enjoy!

Calling All Fall Lovers!

2009-09-12T21:42:00.003-05:00

I love fall.

I mean, I LOVE FALL.

And I love fall foods - soups, chili, warm drinks.

And I love apples and pumpkins.

So I am going to be posting lots of favorite fall recipes and would love to hear (or read, I guess) your best apple and pumpkin recipes.

So won't you please share?

You can e-mail them to me or post them in the comment section.

Come on people, share the fall love.

Have a nice day :)

Grilled Cheese - the Healthy Way

2009-09-12T06:00:00.000-05:00

Yes, I am one of those moms who hides healthy stuff in her kids' favorite foods.

Jeremiah won't eat veggies - that he can see. So Mom just sneaks them in here and there.

This recipe is a lunch staple around here because both boys love their "cheese toast!" And that makes me love it!

Hiding veggies does require some prep but I think it is totally worth it. Ice cube trays and freezer bags have become my good friends.

So here it is, from the wonderful Deceptively Delicious cookbook.

DD Grilled Cheese Sandwiches

Ingredients
* 1/2 cup of shredded reduced-fat cheddar cheese
* 1/2 cup sweet potato or butternut squash puree
* 1 tablespoon trans-fat-free soft margarine spread
* 1/4 teaspoon salt (I didn't use any)
* 4 slices of whole-wheat bread
* Nonstick cooking spray
* 1 teaspoon olive oil

Directions
1. In a medium bowl, mix the cheese, vegetable puree, margarine & salt. Spread two slices of bread with the cheese mixture & top with the other two slices.

2. Coat a large nonstick skillet with cooking spray & set it over medium heat. When the skillet is hot, add the oil. Put the sandwiches in the pan & spray the top with cooking spray. Cook 4 -5 minutes per side, or until bread is crisps and the filling is melted. Let sit a few minutes before cutting - Jeremiah like his cut into triangles :)

Do you hide healthy things in your kids' food? Successes? Failures?

Meatloaf Muffins

2009-09-11T06:00:00.000-05:00

To be fair, I actually like these the best in our family. But the boys will eat them so they're getting thrown on this site!

I love this recipe from Kraft Foods because it is EASY and versatile. I also like them because I am a big fan of the crunchy outside of meatloaf and with muffins, you get lots of crunch!

My favorite is the Mexcian variety - I like some spice - and no cheese of course. Stephen would prefer the Italian version with LOTS of mozzarella.

I just made a batch of Mexican and a batch of Italian today, flash froze them and now have them on hand for a quick meal!

Any other variation ideas? Let me know!

Ingredients
For all varitations you'll need the following...
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water

Then you can mix & match your recipe from these options...

Italian
Seasoning - 1 tsp Italian seasoning
Add-in - spaghetti sauce (I used pizza sauce)
Cheese possibilities - shredded mozzarella

Mexican
Seasoning - 2 tsp chili powder
Add-in - salsa or taco sauce
Cheese possibilities - Mexican style

Mediterranean
Seasoning - 1 tsp dried oregano
Add-in - chopped roasted red peppers
Cheese possibilities - crumbled feta

American
Seasoning - 1 tsp garlic powder
Add-in - barbecue sauce
Cheese possibilities - shredded cheddar

Directions
Heat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

Make indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

Bake 30 min. or until meatloaves are done (160°F). Top with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

Super Power Muffins

2009-09-10T06:00:00.000-05:00

So I can't believe I haven't posted this yet because this is Jeremiah's FAVORITE - for snack, breakfast, anytime really.

I think they are pretty darn yummy as well!

I found this on a blog a while back in the comment section so I don't have anyone to attribute to - but whoever came up with these - THANK YOU!

Healthy, filling, full of protein and produce - what more could a mommy want to give her boys for breakfast?!

Jeremiah especially likes them in mini-form :)

Super Power Muffins

Ingredients
1 cup brown sugar (I don’t pack it!)
½ cup peanut butter
1 banana
½ cup of applesauce or carrot puree
1 egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup chocolate chips

Directions
Preheat oven to 350 degrees.

Mix all dry ingredients well and set aside.

Blend everything else and then sift in dry ingredients. Truth be told, I don't have a sifter. They still turn out great.

Spray muffin tray. Divide batter between muffin tins, filling 2/3 full.

Bake for 15-18 min. Makes 12 muffins or 24+ mini-muffins.

Pumpkin Spice Lattes - in the Crockpot!

2009-09-09T15:40:00.003-05:00

Fall is my favorite. For so many reasons. Pumpkin Spice Lattes are one of them.

In case you are unaware of this fabulous drink, they are only available at Starbucks in the fall. Which used to be a reason for sadness for me.

Until I found this recipe from the Crockpot Lady. Now I can have them all year round and they won't cost me a small fortune.

My hubby is not a coffee drinker so I have to share these with friends - a good excuse to get together often!

A couple of tips:
*I make a pot of extra strong coffee and then freeze it in ice cube trays to have on hand whenever I want to make these - very handy!
*This recipe uses a small amount of a can of pumpkin, so why not freeze the leftover in ice cube trays as well?! Works great!

Happy fall!

Crockpot Pumpkin Spice Lattes

Ingredients
--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Day and Night Cookies

2009-08-31T20:00:00.000-05:00

So Jeremiah and I tried something new.

That particular day, we were talking about how God created day and night and relating that to black and white.

He needed something to keep him occupied and he loves baking with me so I came up with this.

We took my mom's classic chocolate chip cookie recipe and mixed it up a little to make "Day and Night Cookies." I threw in a little bit of this and that I found in the cupboard. We were both quite pleased with the yummy results.

The "mix-in" proportions can be changed to suit your tastes - more Heath in my case!

Jeremiah had fun finding the black and white pieces as he ate the cookies. Hope you like them too!

Day and Night Cookies

Ingredients:
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cup flour
1 tsp baking soda
1 tsp salt
1 cup mix-ins - here is my preference:
*1/4 cup semi-sweet chocolate chips
*1/4 cup white chocolate chips
*1/2 cup toffee baking bits (such as Heath)

Directions:
Preheat oven to 350 degrees.

Cream sugars and shortening together. Add eggs and vanilla. Mix in the rest of the ingredients. Bake 12-15 minutes.

Blog Hop: Another Favortie Recipe

2009-08-18T14:00:00.000-05:00

This is a repost of one of my favorite dessert recipes. Check out the blog hopping fun below!

My sister gave me this recipe and I fell in love. And now it is requested at special events all the time! It is very healthy and moist - a great combination for a cake! I usually make it as a 9x13 cake, but it works great for cupcakes as seen above. I made these for both boys' first birthdays.

And by the way, it is super easy and versatile. We have only done fruit flavors (strawberry, raspberry, peach) with a white cake mix, but you can use any kind of yogurt and cake mix combination. I might need to try chocolate next!

Yogurt Cake

Cake Ingredients:

1 box white or yellow cake mix

2 egg whites

1 cup water

8 oz. strawberry yogurt

Directions:

Preheat oven to 375 degrees. Mix ingredients well (I use my stand mixer or a hand mixer). Pour into a greased cake pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool.

Frosting Ingredients:

4-8 oz. strawberry yogurt

1 8 oz. container of Cool Whip

Directions:

Mix together yogurt and Cool Whip. Apply frosting to the cake once it has cooled. Top with sliced strawberries if desired.

Refrigerate and enjoy! Thanks sis!

Mom's BBQs: A Little Update

2009-08-04T16:10:00.004-05:00

Sloppy joes. Taverns. Loose meat sandwiches.

We always called them BBQs.

And I'm a little picky about how they taste. So is my husband.

Needless to say I never made them because of this very reason.

Until last night.

I decided to use my mom's recipe which I have always loved. I only changed two things from that beloved recipe:

1. The amount of meat.
2. The type of meat.

My mom's recipe calls for 2 to 2.5 pounds of ground beef. I decided to give it a shot with 3 pounds ground turkey.

GASP.

I did not take a bite until Stephen had because I really wanted to see his reaction. I was really nervous. Isn't that silly?!

He took a bite and...

"Mmmm...very good!"

And we have a winner, folks!!! (Yes, I am always this excited when I find a new food my husband really likes.)

He even asked for another one before the first one was even gone!

So it was a success for our family. Maybe it will be for you too!

Mom's Updated BBQs

Ingredients
3 pounds ground turkey
1 can tomato soup
2 Tbsp dried onion flakes (I actually used 1 Tbsp of Tastefully Simple's Onion Onion)
4 Tbsp ketchup
2 Tbsp yellow mustard
2 Tbsp vinegar
2 Tbsp brown sugar
Salt and pepper to taste

Directions
Brown the meat. Add remaining ingredients and bring to a boil. Turn down heat and simmer for 30 minutes, stirring occasionally to prevent sticking to the bottom. Serve on hamburger buns - or hot dog buns just to make the kids smile!

NOTE: This meat freezes well so don't be afraid to make a lot!

My Favorite Banana Bread

2009-08-03T09:02:00.005-05:00

Banana bread. Always making it, but never with the same recipe! I seem to be constantly in search of the perfect banana bread recipe because the boys love it so much.

And now I've found it. I'm done looking. This is the one.

I should have figured it would come from this cookbook.

Only the most wonderful cookbook on the face of the earth I do believe. If you know of one better, send it to me because I need to see it. (I'll always take a new cookbook!) But you need to get this one.

I could write a whole post on how much I love America's Test Kitchen but I'll spare you for now and move on to the recipe.

The keys to this recipe are...
-VERY ripe bananas
-plain yogurt
-very gently mixed batter

And don't forget to save those overripe bananas in the freezer so you have them on hand when you want to make banana bread! Just peel them and stick them in a freezer bag. Set them out to thaw before you start baking and you're ready to go!

Give it a try - I think you'll enjoy it as much as the boys and I do!

ATK Banana Bread

Ingredients
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten lightly
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse (optional)

Directions
Adjust oven rack to lower middle position and heat oven to 350 degrees. Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk flour, sugar, baking soda, salt together in large bowl; set aside.

Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl.

Gently fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. DO NOT OVER MIX!!! Scrape batter into prepared loaf pan and smooth the top.

Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 10 minutes, then transfer to wire rack. Let cool for one hour.

Pizza Pasta Casserole

2009-07-30T09:00:00.003-05:00

Another great freezer meal! This is especially great for families with kids - what kid doesn't like spaghetti sauce mixed with fun-shaped pasta, cheese and topped with pepperoni?! And it is SO easy to assemble! Love that!

Sorry, no step-by-step pictures this time. Just a shot of the finished product.

Pizza Pasta Casserole

INGREDIENTS
• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni

DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. I like to write these directions right on the foil so they are helpful wherever they end up!

Chicken Stuffing Casserole

2009-07-28T23:30:00.000-05:00

I've been searching for great freezer meals lately. Lots of babies being born, friends in need and freezer space! I love the feeling of having meals in the freezer ready to help out.

This one has been a hit, especially with new moms - not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese - pause for the gasps - but I have had requests for the recipe. That has to be a good sign!

I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!

Here it is...Chicken Stuffing Casserole!

Ingredients:
• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:
Prepare stuffing mixes according to package directions.

Meanwhile, in a large bowl, combine soup and milk; set aside.

You'll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.

Grease the pans.

Spread the stuffing equally into each pan.

Then layer chicken...

corn...

mushrooms...

soup mixture...

and cheese.

I told you it would be full!

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

New Recipe Site to Check Out

2009-07-22T14:02:00.000-05:00

If you didn't know already, the Pioneer Woman has started her own recipe site called Tasty Kitchen and I am in love!

First of all, I totally trust her taste because her recipes have never failed me!

Secondly, it is organized very well - I like that :)

And lastly, pretty pictures, pretty designs and recipes from normal people like me!

You should check it out!

I had Triple Chocolate Banana Bread with peanut butter on it for lunch today. Not super healthy but super yummy.

Trust me. And Tasty Kitchen.

Chicken Tortilla Soup

2009-07-14T13:23:00.000-05:00

This is in the crock pot right now. I know most people don't like soup in the summer but this just sounded good to me so it was put on the menu. Plus, it's really easy. Do I say that too much?

The recipe came from my good friend Ci, who made it for our small group once.

She would probably hate these pictures (which are from a year ago), but I love them because they show how fun she is! She is super good with the kiddos - I love that. And she loves the Lord - I really love that.

She is also amazingly (is that a word?) talented and creative. She took these photos, which I am in love with. And not just because they are of my son :)

Did I mention she has a beautiful voice? She does. I could go on and on. Really.

Anyways, the recipe.

Chicken Tortilla Soup

Ingredients:

2 cans chicken broth

1 can tomato soup

1 can Mexican-style stewed tomatoes (undrained)

1 large can chunk chicken breast (today I used 2 cups of cubed chicken breast)

2 cups frozen corn

Directions:

Are you ready for this?

Dump these ingredients into a crock pot. Cook on low for 6 hours or high for 3.

Didn't even break a sweat, did you?

You can top with whatever you like, but we especially like colorful fried tortilla strips. Plain old crushed tortilla chips will have to do for today - still yummy, just not as pretty. Stephen tops his with cheese and I know several in our small group added sour cream.

Enjoy. Thanks Ci!

MOM: July 2009

2009-07-10T10:16:00.000-05:00

Darn vacations. Just throw me off.

Here is our July Month of Meals - finally.

July 1: Sandwiches
July 2: CHICK-FIL-A on the road!!!
July 3: Mom's Wonderful BBQs at the cabin (actually made by Mom!)
July 4: Amazing pork sandwiches at the cabin (made by my uncle and cousin)
July 5: I don't even remember - how horrible!
July 6: Turkey Tacos
July 7: Grilled Salmon
July 8: Sandwiches
July 9: Grilled Italian Chicken
July 10: Homemade Pizza
July 11: Burgers
July 12: Leftovers (Mommy to a wedding!)
July 13: Culver's for a MOPS fundraiser
July 14: Chicken Tortilla Soup
July 15: Salads
July 16: Spaghetti
July 17: Godfather's for Guys Night (Mommy has a retreat)
July 18: Steak
July 19: Small Group
July 20: Brinner (Breakfast for Dinner)
July 21: Cajun Chicken Strips
July 22: Sub Sandwiches
July 23: Chicken Marinara
July 24: Small Group Vacation!
July 25: Small Group Vacation!
July 26: Small Group Vacation!
July 27: Homemade Pizza
July 28: Pork Chops
July 29: Grilled Chicken Salad
July 30: Cornflake Chicken
July 31: Steak Kabobs

MOM will be a little late...

2009-06-30T22:39:00.000-05:00

So I totally let this month get away from me and right about now I should be posting my Month of Meals for July but...well...I haven't even started it. And we're leaving for vacation on Thursday so I've lost all motivation to plan tonight.

I'll give you this much:

July 1: Sandwiches
July 2: Salads
July 3: At the cabin!!!
July 4: At the cabin!!!
July 5: On the road back

Happy 4th of July everyone - MOM will be back next week!

Chicken Veggie Pasta

2009-06-25T16:55:00.000-05:00

A good friend of ours brought this over after we had Joshua and it has been on our menu ever since! It is a perfect summer dish and I love that the veggies are mixed right in!

I am posting the original recipe, but our veggies usually include carrots, broccoli, mushrooms and red/yellow peppers. We've also switched over to whole wheat spaghetti - I highly recommend this! We think it is very yummy!

This was on the menu for tonight but will have to be put on hold - busy night and lots of leftovers to consume!

Chicken Veggie Pasta

Ingredients:

1 lb. boneless, skinless chicken breast cut lengthwise into strips
1 box spaghetti noodles
1 medium zucchini sliced
1 medium carrot sliced
1/2 small onion sliced
1/2 large green pepper chopped
2 tablespoons extra virgin olive oil
1 bottle reduced-fat Italian dressing

Place chicken strips in a bowl or 1 gallon ziploc storage bag and cover completely with Italian dressing. Refrigerate and let marinate at least one hour before cooking.

Prepare spaghetti noodles as directed on box. Meanwhile, heat oil in skillet over medium-high heat, add zucchini, onion, green pepper and carrot. Saute until zucchini, green pepper and carrot are soft and onion is transparent. When noodles are done, drain and add them to vegetable mix in skillet. Turn heat to low.

Grill chicken (I did ours on the George Foreman, if you have one) or brown chicken in separate skillet until there is no pink in the middle. Add chicken to noodles and veggies. Pour Italian dressing over mixture to taste. Toss noodles and veggies in dressing until coated evenly.

Serve warm. Top with Parmesan cheese if you wanna!

Easy Pumpkin Spice Cookies

2009-06-23T08:45:00.000-05:00

This is the perfect cookie recipe to make with the kids - thank you Screwed Up Texan! 3 ingredients, no messy eggs, very easy! And the cookies are actually fairly healthy - bonus!

I love pumpkin all year round, so Jeremiah and I made a double batch yesterday and they are delicious! I put some raw dough and baked cookies in the freezer - I will let you know how they come out later!

Check out the recipe here. Yum.

Calling all freezer meals!

2009-06-19T08:18:00.002-05:00

We got a deep freeze yesterday.

I am so excited. Seriously. I got home from a MOPS Leadership meeting late, but I honestly wanted to go downstairs right then and start filling that big beautiful freezer up with all of the stuff that is overflowing out of our freezer on top of the fridge!

But I didn't. I actually showed restraint. Amazing.

The new freezer has got me thinking. I love making big batches of food and freezing it for later. Now I have the room to do that. So I need your help.

I am looking for two different kinds of recipes:

1. Freezer meals for new mommies that are not tomato-based or too spicy (I have seen what that can do to nursing babies!)
2. Freezer meals that our family - in all its picky glory - might like

I know it's a challenge but I believe in you :)

Now, enough restraint. Time to fill the freezer.

Chicken Marinara

2009-06-11T23:07:00.002-05:00

This is one of Stephen's favorite meals. I've become pretty fond of it as well. Especially with some yummy garlic bread or breadsticks on the side.

This is what my plate looks like (sorry for the poor pictures - in a hurry to eat)...

And here is Stephen's plate.

He loves olives and Parmesan. I won't eat either.
And yet we still love each other :)

And here is the recipe. Enjoy.

Chicken Marinara

Ingredients

4 boneless skinless chicken breast halves (1 lb.)

2 cups sliced fresh mushrooms

3 garlic cloves, minced

1 tsp dried basil

1/2 tsp Italian seasoning

1 jar (28 oz.) meatless spaghetti sauce (I use Newman's Marinara - love it)

1/2 cup chicken broth

hot cooked spaghetti

In a nonstick skillet coasted with nonstick cooking spray, cook chicken for about 6 minutes on each side or until no longer pink; remove and keep warm.

Add mushrooms, garlic, basil and Italian seasoning to skillet; saute until mushrooms are tender. Stir in spaghetti sauce and broth. Add chicken; cover and simmer for 10 minutes or until heated through.

Serve over pasta.

Confessions: I often substitute canned mushrooms pieces and stems for the fresh mushrooms and garlic powder (or Tastefully Simple's Garlic Garlic) for the garlic cloves. This is one of those recipes where I don't even measure out the ingredients anymore! And it still turns out yummy!

Mexican Beef and Corn Bread Pie

2009-06-11T19:37:00.002-05:00

Mexican Beef and Corn Bread Pie

Ingredients

Meat Mixture
1 pound lean ground turkey

½ - 1 cup of your favorite salsa (I used Wholly Salsa Mild)

½ package taco seasoning (I used McCormick’s 30% Less Sodium Taco Seasoning)
10-ounce package frozen whole-kernel corn

Corn Bread Mixture
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
Whites of 3 large eggs, lightly beaten
1/2 cup fat-free milk
1 tablespoon canola or corn oil

Preparation:

Preheat the oven to 400°F.

Heat a large heavy nonstick skillet over medium-high heat. Cook the turkey for 4 to 5 minutes, or until no longer pink, stirring occasionally.

Stir in the remaining meat mixture ingredients. Reduce the heat and simmer while you prepare the corn bread mixture.

In a medium bowl, stir together the cornmeal, flour, and baking powder, and sugar and salt if desired. In a small bowl, stir together the egg whites, milk, and oil. Pour into the dry mixture. Mix lightly to avoid overbeating- this is VERY important!

Spoon the meat mixture into a baking pan – I used a 9x13 pan but it would work well in a 10-inch square pan. It did NOT work well for me in an 8-inch square pan. Spoon the corn bread mixture over the meat; spread lightly to cover the surface.

Bake, uncovered, for 30 minutes, or until the corn bread is golden brown. Do not overcook!

FYI: My only complaint - the crust can get a little dry. Any suggestions?

Kabobs or kebabs?

2009-06-08T21:31:00.002-05:00

However you spell it, they are yummy!

I marinated the meat all afternoon in Kraft's Asian Toasted Sesame Dressing & Marinade. So easy and excellent!

I think red and yellow peppers are beautiful.

I also added zucchini, mushrooms, and - my favorite - pineapple. The pineapple really completes it for me. And I convinced Stephen of the same. Small victory for me.

Yum.

Nice job with the grill Stephen. The best part - very little clean-up!

So how do you spell it?

MOM: June 2009

2009-06-06T13:25:00.002-05:00

Here is our Month of Meals (MOM) for June 2009!

We love to grill in the summer if you couldn't tell! The grill and crockpot are my friends in the summer when I don't want to use the oven and heat up the house! Our Wednesday nights are busy with church activities so we keep it simple those days - usually subs or leftovers.

June 1 - Turkey Tacos
June 2 - Chicken Chili
June 3 - Leftovers
June 4 - Oven-Fried Chicken
June 5 - Grilled Pork Chops
June 6 - Homemade Pizza
June 7 - Dinner with friends!
June 8 - Grilled Steak Kabobs
June 9 - Mexican Beef and Corn Bread Pie
June 10 - Subs & Salads
June 11 - Chicken Marinara
June 12 - Grilled Buffalo Burgers
June 13 - Out of Town
June 14 - Out of Town
June 15 - Godfathers (coming back from out of town)
June 16 - Chicken Tacos
June 17 - Subs & Salads
June 18 - Quesadillas (with leftover chicken taco meat)
June 19 - Spaghetti
June 20 - Guests from out of town - meal TBA
June 21 - Small group dinner
June 22 - Apple-Stuffed Chicken Breasts
June 23 - Pulled Pork Sandwiches
June 24 - Leftovers
June 25 - Chicken Veggie Pasta
June 26 - Grilled Salmon
June 27 - French Dip Sandwiches
June 28 - Summer Bash at church!
June 29 - Leftovers
June 30 - Chicken Tortilla Soup

A Month of Meals

2009-06-06T13:12:00.002-05:00

Ok, I am finally getting around to putting up our monthly menu. I've thought about it for a while now but, well, I was just lazy. So now I will put it up as I finish it (usually the end of the month before - a few days late this time around).

Why a monthly menu? Stephen loves looking at the menu and knowing what's coming. I like not having to plan meals on the fly! It works well for us.

You will notice that we are very boring people as far as meals go. I may try to throw something new in every once in a while (for my benefit mostly), but I stick to the menu as much as possible.

Unless the Pioneer Woman posts something yummy. Or any of the new blogs I discovered this weekend. Then the menu might change.

If you ever want a recipe, just let me know! Or if you want to send me one, I would like that too!

Crockpot Brown Sugar Chicken

2009-05-27T13:47:00.002-05:00

I saw this recipe sometime last year and knew I needed to try it. I finally got around to it last night. I was not disappointed. I thought it was excellent AND easy! Stephen thought it was ok, Jeremiah was being difficult about eating (what's new), and Joshua ate his fair share (big surprise).

I used four large frozen chicken breasts in a 4-qt crockpot. I cooked it on low for 8 1/2 hours. I always have a problem with chicken drying out in the crockpot, but not the case this time!

I served it over white rice with the "sauce" ladled over it. Then I shredded the extra and used it on a salad today.

The "Crockpot Lady" is done with her year of crockpotting, but all the recipes can still be found on her blog and she posts new ones every once in a while. Brown Sugar Chicken is definitely worth trying for your family!

Cake Mix Cookies

2009-05-27T11:21:00.002-05:00

Delicious. Easy. Cheap.

What more could you ask for in a cookie?

This recipe has endless possibilities. In the past I have done lemon cake mix with powdered sugar sprinkled on top. I have also done white cake mix with vanilla extract which makes yummy sugar cookies. Today we did devil's food cake mix with mini-M&Ms- YUM!

The key is to stock up on cake mixes when they are on sale. I bought a bunch when they were on sale for 75 cents or less. Dessert does not come much cheaper!

I have heard this recipe from various sources, but this particular one comes from the Everyday Cheapskate, Mary Hunt.

Cake Mix Cookies

1 - 18 oz box of cake mix
1/2 cup oil
2 eggs
1 Tbsp. water
1-2 tsp any flavor of extract (optional)

Mix well with an electric mixer, roll into 1-inch balls, flatten onto a ungreased cookie sheet, and bake 8-10 minutes at 350.

**This cookie dough, once mixed, can be frozen for baking later. Just roll into a log, cover tightly with plastic wrap, and then slice what you need and bake!

Possible combinations:
*2 tsp mint extract + chocolate cake mix
*2 tsp lemon extract + yellow cake mix OR just a lemon cake mix - dust with powdered sugar when cool
*white chocolate chips + strawberry cake mix
*mini M&Ms + devil's food cake mix
*2 tsp vanilla extract + white cake mix = sugar cookies (maybe try with the confetti cake mix?)
*peanut butter chips + chocolate cake mix
*toffee bits + chocolate cake mix

Just the tip of the iceberg I'm sure! Let me know if you think of any other exciting combinations!

The Pioneer Woman Strikes Again

2009-05-23T17:16:00.002-05:00

This might be the most sinful dessert out there because it is SO easy to make and SO yummy to eat. And the possibilities are endless. What are you doing to me, Pioneer Woman?! (And yes, the beautiful picture above is hers.)

It's called PW's Pita Chip Crunch. I made it last night for a BBQ, brought home the leftovers (big mistake) and I can't stop eating it.

The original recipe calls for plain pita chips, milk chocolate almond bark and pecans. I made one batch that way - delicious. Then I tried some of her other suggestions. Oh man.

Batch 2 - cinnamon sugar pita chips, white chocolate almond bark and mini-M&Ms. Jeremiah had his eye on this batch from the minute I put the M&Ms on. This was super yummy too.

And then I got to batch 3 and hit one of my biggest weaknesses - toffee. Plain pita chips, milk chocolate and toffee bits. Wow. Wow. Did I say wow?

I am only allowed to make this for other people or large gatherings now. Self-imposed restrictions for my own health and safety.

But you should make it for yourself at least once. You won't want to share the first time.

Or maybe not ever.

French Dip Sandwiches

2009-04-09T10:31:00.002-05:00

This is in the crock pot right now. It is another Mom favorite. For a while, Stephen would request it every time we went to my parents. Now I make it at home, but I still think it tastes better when Mom makes it!

This is a great meal to make ahead of time. The meat can be frozen with some juice so it doesn't dry out when thawed. My mom would make it a day or two ahead of time and refrigerate the juices so the fat would be easier to skim off the top. I usually cook the meat seven hours on low because it is almost too tender after nine hours and falls apart when slicing.

The recipe comes from an old issue of Quick Cooking.

Ingredients:
2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 beef bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1-1/2 teaspoons browning sauce, optional
1 garlic clove, minced
12 to 14 French rolls, split
1 cup (4 ounces) shredded Swiss cheese

Directions:
In a large skillet, saute onions in butter until tender; transfer to a 5-qt. slow cooker. Cut the roast in half; place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil 3 to 4 in. from the heat for 1 minute or until the cheese is melted. Skim fat from juices; strain and serve as a dipping sauce. Yield: 12-14 servings.

Honey-Glazed Chicken Stir-Fry

2009-03-23T22:22:00.002-05:00

This was dinner tonight. One of our favorites (from the good old Better Homes and Gardens cookbook) and its not difficult to make. I use broccoli and carrots for the veggies. We usually have it with white rice, but last time I tried it with quinoa. Stephen was not a fan, but I didn't mind it, especially with some extra glaze over the mixture. I love having leftovers of this around!

Honey-Glazed Chicken Stir-Fry

Ingredients
12 oz. Skinless, boneless chicken breast halves or thighs
2 tbsp Honey
2 tbsp Vinegar
2 tbsp Orange juice
4 tsp Soy sauce
1 1/2 tsp Cornstarch
2 tbsp Cooking oil
4 cups Cut-up vegetables, such as broccoli, sweet pepper, onion, and/or mushrooms
2 cups Hot cooked rice

Preparation
Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
Pour oil into a wok or large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir for 3-4 minutes or until vegetables are bright and crisp-tender. Remove vegetables from wok.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thick and bubbly.
Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.

The Taco Ring

2009-01-28T09:58:00.003-06:00

This will be my contribution to Super Bowl Sunday. Stephen had a college roommate whose mom introduced us to this glorious food. We ate WAY too much of this in college but we still love it!

I don't eat cheese so Stephen sprinkles his on top after it bakes. The cheese could go in with the filling if you prefer.

The Taco Ring

Ingredients:
1 lb. ground beef or ground turkey
1 envelope taco seasoning (less, if desired)
2 crescent roll cans (8 oz. each)
Shredded cheddar cheese
Taco fixings (optional): lettuce, tomatoes, salsa, sour cream, etc.

Brown ground beef or turkey; drain fat. Season with taco seasoning according to envelope directions. Preheat oven to 375 degrees. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on a pizza stone or greased cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving a round opening in center. On a pizza stone, this could make an inner and outer ring. You may also make two rows on a cookie sheet instead (tips still overlapping). Lightly press short sides of dough to flatten slightly. Evenly distribute the taco meat along the widest part tips of the dough. If desired, sprinkle shredded cheese over the meat (cheese may also be served on the side after baking instead). Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible. Bake according to package directions (11-13 minutes). Cut into 16 pieces and serve with taco fixings on the side. Serves 2-4 people as a meal or more as an appetizer/snack.

A New (but old) Favorite Chili Recipe

2009-01-23T20:40:00.002-06:00

Stephen and I don't like beans - except the green ones. Therefore, finding a chili recipe we like is a little challenging (or we just leave out the beans).

Flashback several years: one of our piano professors in college used to have all of us over for a Christmas party every year and she made VERY YUMMY chili that was made with steak and NO BEANS and served over rice. We enjoyed it very much, but sadly it was forgotten for several years post-college.

Thankfully I had the sense at the time to ask her for the recipe and I rediscovered this recipe a few months ago. Boy, am I glad I did.

The first time I made it, I used venison instead of beef. It was delightful. This week, I made it with beef. Still delightful. It has a little kick which I think I will back down on next time, but we enjoyed it very much.

Plan ahead - it needs to be made the night before or the morning of so it can sit in the fridge awhile.

Joanie's Chili
3 ½ lbs. top round, cut into ½-inch cubes
5 Tbsp oil
2 cups coarsely chopped onion
4 cloves garlic, minced
4 Tbsp chili powder
1 ½ tsp oregano
1 ½ tsp ground cumin
1 tsp crushed red pepper
2 cups beef broth
1 can (1 lb, 13 oz) whole tomatoes
1 can tomato paste (6 oz)
1 Tbsp salt
1 tsp sugar
1-2 Tbsp yellow cornmeal

Pat the meat dry with paper towels. Heat 3 Tbsp. oil in a large heavy pot. When hot, add the meat all at once. Sear it, turning constantly until all pieces are lightly browned (3-4 minutes). Transfer meat to bowl. Add remaining oil to pot, add onion & garlic, sauté until onion is wilted, not brown. Stir in chili powder, oregano, cumin and crushed red pepper. Mix well to completely coat onions.

Add broth, tomatoes & juice, tomato paste, salt & sugar. Break up tomatoes with back of a spoon. Put the meat back into the pot, cover and simmer for one hour. Uncover and simmer for 40-50 minutes until meat is very tender.

Cool, cover & refrigerate overnight. To serve, bring slowly to a boil, simmer until heated through. If very liquidy, don’t cover pot; if of good consistency, heat covered. When hot, thicken if necessary by adding cornmeal 1 Tbsp at a time. Serve with rice. Offer red pepper flakes for those who want a little more spice in their lives!

Cajun Chicken Strips

2009-01-10T07:58:00.002-06:00

This was a yummy meal my mom made when we were growing up. It was from an old Quick Cooking (Taste of Home)magazine. It has a little kick, but not enough to turn Stephen off to it (he's not a spicy food guy). Last night, I served it with rice and corn, but there is a great Corn Bread Casserole recipe that goes well with it also. By the way, does anyone have a great sweet corn bread recipe? Let me know :)

Ingredients:
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
2 tablespoons butter or margarine
Italian parsley and chili peppers, optional

Directions:
In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired. Yield: 4-6 servings.

Apple-Stuffed Chicken Breasts

2009-01-07T10:02:00.002-06:00

Like, I've mentioned before, I love to try new recipes. I know we have success when my husband asks me to make something again - I LOVE that feeling :) This is one of those successes and it is super easy. It comes from Mary Hunt and her Everyday Cheapskate e-newsletter (a daily e-mail I love to read - great ideas for saving money). The best part about this recipe is it doesn't require many ingredients and I always have these things on hand. NOTE: I used a George Foreman grill when it was really cold outside and that worked perfect!

Apple-Stuffed Chicken Breasts

4 skinless, boneless chicken breasts, cut in half
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples (peeled and cut into thin slices)
1 cup apple cider
1 tablespoon cornstarch

Heat coals or gas grill. Place chicken breast halves between two pieces of plastic wrap. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon in a small bowl. Coat apple slices with sugar mixture. Divide apple slices among chicken breast halves. Fold chicken around apples; secure with toothpicks.Place chicken 4 to 6 inches from medium heat, cover and grill for 20 to 25 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from grill, remove toothpicks. Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken and serve. Servings: 8.

Pork...It's What's For Dinner

2009-01-03T17:25:00.002-06:00

The three of us that eat "real food" in the house all love to eat pork. This is our favorite basic recipe. It came from one of my favorite shows, America's Test Kitchen, which airs on PBS. The recipe is actually for pork tenderloins, but I usually use pork chops and it turns out great! And it is super easy :) We're having this for dinner tonight with rice and corn. I better start cooking.

Pan-Seared Oven-Roasted Pork Tenderloins - Serves 4

2 pork tenderloins , (12 to 16 ounces each), trimmed of fat and silver skin
1 1/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven; roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.

2. Transfer tenderloins to cutting board and tent loosely with foil; let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates; serve immediately.

The Easiest and Yummiest Appetizer

2008-12-08T20:23:00.002-06:00

The Pioneer Woman does it again. If you haven't been to her site, you need to go NOW. By the way, that's her picture.

For our youth group volunteers' Christmas party this weekend, I made these super easy appetizers and I guess they were a hit. One of the guys referred to them as "meat candy." I guess what's not to like - bacon...good...brown sugar...good...crackers...good... And you can make them ahead of time and freeze them. I LOVE things I can freeze and use later!

But what I really love is the name of the recipe: Flashback: 1981 - Holiday Bacon Appetizers. I guess that was a good year - yummy food and I was born :)

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UPDATE: I did use brown sugar instead of Parmesan cheese. PW has this variation listed on the printable recipe but not on the main recipe page - thanks Mindee!

Thanksgiving Menu

2008-11-22T19:58:00.002-06:00

I think I have this finalized now! Like I said, I am very excited to host so there will be plenty of food for the few of of us eating :) I linked recipes when possible if you are interested, but I haven't tried them all so don't take my word for it - yet! And I'm not making it all - Stephen's mom will be bringing a few things so I don't go crazy in the kitchen! Thanks Karen!

Mohring Thanksgiving 2008

Frosty Pumpkin Smoothies

Fruit/Vegetable Tray

Wild Turkey

(thank you D & D!)

Pecan-Topped Baked Sweet Potatoes

Perfect Homemade Stuffing

Corn

(yes, just plain old corn)

Raspberry Gelatin Salad

(adapted from Fruity Orange Gelatin)

Rolls

Caramel Apple Pie

(Diana's award-winning recipe!)

Vanilla Ice Cream

Baking Day - My Version

2008-11-19T15:56:00.002-06:00

I was inspired by several posts on other blogs, especially Money Saving Mom, to experiment with a "Baking Day" of sorts here. The basic idea is to make a bunch of items that you can freeze and use over several weeks. I love this idea! My only problem is that we don't have a large freezer - just the one above our fridge! And right now it is pretty full anyways. So yesterday and today I did a scaled down version of Baking Day.

Yesterday, I made Mindee's Monster Cookies and baked a few for dessert. Today, I rolled the rest of the dough into balls and did some flash freezing (freezing them on a cookie sheet until solid and putting them into a freezer bag).

Last night, I made a large batch of party mix - one of my all-time favorite snacks. My dad's party mix is the absolute best but I had him teach me his ways when I was back home and I am doing my best to duplicate it. Obviously, I don't freeze this :)

Today, I brewed a pot of coffee and froze it in ice cube trays to use for homemade "frappuccinos" and CrockPot Pumpkin Spice Lattes.

I also cooked a large batch of white rice and froze it - I hate making rice so why not make a whole bunch at a time to get it over with?! I divided it into portions and froze it flat in freezer bags. We will use this with salmon and chicken stir fry in the next few weeks.

Last, but not least, I tried a new recipe for Cranberry Pumpkin Scones since I had all the ingredients on hand and it combined some of my favorite fall tastes.

It feels so good to have stuff stored up for those busy days - I just hope it doesn't all attack me when I open the freezer!

Chicken Chili

2008-11-07T15:59:00.002-06:00

In honor of the cold and wind that has taken over our area, I am posting my mom's Chicken Chili recipe today. Yes, it makes a LOT but it freezes well and is SO yummy. Here is the original recipe with some notes at the end about how I have modified it. This recipe just fits into my 8-qt. stock pot. (The picture is a double batch.)

I don't have any witty remarks or fabulous pictures like PW or Mindee, but I do think this is one darn good chili and totally worth the effort - just ask my husband.

Chicken Chili
8 cups chopped onion (6 onions)
¼ cup good olive oil (plus extra for chicken)
¼ cup minced garlic (8 cloves)
4 red peppers, cored, seeded & large diced
4 yellow peppers, cored, seeded & large diced
2 tsp chili powder
½ tsp dried red pepper flakes
2 tsp ground cumin
½ tsp pepper (plus more for the chicken)
4 tsp kosher salt (plus more for chicken)
4 28 oz. cans crushed tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 split chicken breasts, bone-in & skin-on

Cook onions in oil over medium low heat for 10-15 minutes. Add garlic and cook one more minute. Add pepper, chili powder, cumin, red pepper flakes, pepper & salt. Cook one minute. Add crushed tomatoes with puree and basil to the pot. Bring to boil, then reduce heat & simmer uncovered for 30 minutes, stirring occasionally.

Preheat oven to 350 degrees. Rub chicken with olive oil and place on a baking sheet. Sprinkle generously with kosher salt and pepper. Roast chicken 35-40 minutes. Separate the meat from bones and skin. Cut into chunks. Add to chili and simmer uncovered 20 more minutes. Serve with optional toppings: chopped onion, corn chips, grated cheddar, sour cream, etc.

Again, this makes a huge recipe but it freezes well.

***I use cayenne pepper instead of red pepper flakes and dried basil rather than fresh basil. The amount of dried basil is much less than ½ cup - follow your instincts. We also cut the amount of onion in half. Make sure you use coarse kosher salt (like you find on pretzels). It comes in a box. I also roast and cut the chicken the night before I make this to make life easier. Enlist someone to help chop the onions and peppers - trust me.

Squash

2008-11-03T13:36:00.002-06:00

I have three blogs I love to check for recipes right now:

A Year of Crockpotting
The Pioneer Woman
Mindee's Blog

I blame these three sites for my current addiction to cooking and baking.

Today, I had an acorn squash I needed to use and The Pioneer Woman just happened to have the most delicious looking recipe (she has the most amazing pictures).

Even if you don't like squash, you have to try this. It is so bad for you but SO yummy. Put it on your menu for Thanksgiving :) I would copy the recipe here but you really need to experience it on her site - Delicious Baked Acorn Squash.

Enjoy!